Spanakopita is the name of the Greek traditional spinach pie. This authentic spanakopita recipe is popular for countless reasons. First, it is easy to prepare. To make a spanakopita, one must place the ingredients inside layers of phyllo dough. As a result, it does not need any cooking skills. Second, it is ideal when you intend to feed many guests and you need to cook in advance as you can serve it cold as well. Finally, it contains one of the healthiest ingredients that exist, spinach.
Spanakopita requires the following ingredients: spinach, onion, leek, various green vegetables, eggs, pepper, and phyllo dough. It can be enjoyed with a variety of foods and flavors, and you should feel free to experiment with different pairings to find what you enjoy the most. I love to eat with Greek salad and a glass of wine.
This spanakopita recipe serves around 8 persons. Ideal if you are a vegan, it takes less than two hours to prepare and cook.
Spanakopita – Ingredients
- Extra-virgin Greek olive oil
- 1 medium onion finely chopped.
- 1 large leek finely chopped.
- 500 g of various greens, such as chard, washed, stems removed and leaves coarsely chopped.
- 500 g of spinach, washed, stems removed, and leaves coarsely chopped.
- 3 large eggs
- Pepper
- 225 g of phyllo dough
Spanakopita - How to Make
- Start this traditional spanakopita recipe by taking a large frying pan and adding some olive oil. Place it over medium-high heat.
- Add the onion and leek and cook until they get a golden color.
- Add the greens and spinach. Cover the pan with a lid and wilt.
- Add a bit of water if the pan becomes dry.
- Remove the pan from the heat and drain to remove any excess liquid.
- Transfer the greens to a bowl.
- Now add the eggs, and pepper to the spinach mixture and mix. Taste and season, if needed.
- Preheat the oven to 180°C.
- Take a baking pan (ideally 33-by-23-centimeter) and brush it with some olive oil.
- Start the spanakopita by laying a phyllo sheet on all four sides of the baking dish.
- Each sheet should partially cover the bottom of the dish, with the rest hanging over the edge.
- Brush every piece of phyllo that you lay on the dish with oil.
- Place five sheets in the center, brushing each phyllo dough with oil. Add the spinach filling and spread it out evenly.
- Place five more sheets of phyllo over the filling, brushing each with oil, then fold over the overhanging sheets that you started with.
- Cut any excess phyllo away with a sharp knife and use your pastry brush to tuck the phyllo in around the edges of the dish.
- Score the top with a sharp knife, marking the pieces you wish to cut later. Sprinkle with a little water.
- Bake in the oven for 45 minutes to 1 hour, until the phyllo is golden brown.
- Allow the spanakopita to cool down before serving.